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2003 Santadi Grotta Rossa - Carignano
Country: Italy Rating: -
Wine Type: Red Rating: -
SKU: SKU16225
Weight: 3.50 lbs Available: 23
Your Price: $16.95 Quantity:

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Producer:
Santadi 		Winemaker:
Davide Pera
Importer:
Empson 		Production:
Grape Varietals:
Name Annunciation Percentage Description
Description:
The Piedmontese-born oenologist, Giacomo Tachis, of Sassicaia fame, is the consultant for his friend Antonello Pilloni, president of Santadi winery. This terrain is truly unique with pre-phylloxera rootstock survives thanks to the sandy nature of the soil. The parasite does attack the roots, producing small holes in them. These cavities, however, are immediately filled up by grains of sand that heal the wounds, allowing the plant to thrive in spite of Phylloxera.
Winery:
The Cantina di Santadi Winery is located in the Sulcis area, in south-western Sadinia, just a few miles as the crow flies from the dunes of Porto Pino. It was established in 1960, with a clear focus on developing the local indigenous varieties of Carignano, Vermentino, Nuragus and Nasco. The grapes are grown in erect shrub vineyards. The soil is a medium mixture, tending to loose clay, sand and limestone composition. In typical years the harvesting of Carignano starts in mid September and ends in the first weeks of October. French oak
barrels are used in the aging process.
Vinification:
The must ferments on the skins at a temperature of about 75 to 85 degrees with regular pumping over to enhance the flavor and character of the wine. The wine then goes through malolactic fermentation and then is matured in cement vats for several months to round out the wine before it is bottled.
Bouquet or Aromas:
The color is an intense ruby red, a fruit forward nose of blackcurrant, raspberry, wild herbs, myrtle, white mushrooms, figs and ash. Black cherries and soil scents, white pepper and an earthy leather character. These aromas are typical of Carignano from Sardinia.
Taste:
On the palate these flavors of black cherry, blackcurrant, black plum, spice, earthiness, and leather carry through with an excellent balance between ripe, flavorful fruit and a slight edgy structure that makes Italian wines pair well with food. The dark ripe berry fruit marries very well with the smoky, leathery, earthy notes making it a perfect match with robust meat dishes.
Pairings:
Best matched with a rich first course and second course of meat, light game or rich poultry. Steaks barbequed, roasted or braised with a rich earthy sauce made with wild mushrooms and dried field herbs. A great match with pasta dishes made with rich tomato sauces and meat. Try this wine with braised short ribs with root vegetables and crimni mushrooms.
Cheese Pairing:
Montgomery Farmhouse Cheddar
 
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